Lemon verbena ricotta cheese…..
Lemon verbena ricotta cheese….. I was raised on a farm in North Bedfordshire where my mum Solidea would make goats cheese and sell it along with unpasteurised milk (still warm) to all of the local Bedfordshire delis. Unfortunately this practise had to stop many years ago due to [...]
Marjoram cavatelli pasta with pan-fried summer tomatoes & pinenuts
Freshly handmade summer pasta is on the menu today. When tomatoes are aromatic and bursting with flavour I love to use them not only eaten freshly from the greenhouse vine but also in simple sauces. Not only is fresh pasta relatively easy to make with a little guidance, but I [...]
Plump ravioli served with hedgerow pesto & Italian pine-nuts.
My eyes open most mornings and the first thought that comes to mind after snoozing my alarm at least 3 times and sipping my scalding hot coffee is, 'What pasta shall I make today'? I honestly believe I am obsessed with pasta, in a good way of course, well hopefully. [...]
Seasonal hedgerow ‘Vitochelle pesto’.
Today my father Rocco and I took my eldest two children Rocco and Natalia out foraging in the Bedfordshire countryside for what we refer to as 'Vitochelle'. For as long as I can remember throughout the month of May we could always be found picking and foraging for what I [...]
A celebration of 150 years with Filippo Berio & Carmela Sereno Hayes
Carmela is a published author of two fantastic Italian cookery books, ‘Southern Italian Family Cooking’ and ‘A Passion for Pasta’, released the 2nd May this year. Carmela is a pastaia (specialist pasta maker), demonstrator, author and food writer. Cooking simple, inexpensive, seasonal dishes whilst using good quality seasonal ingredients as [...]
Gluten free pasta using Quinoa Flour……
Gluten free pasta using Quinoa Flour I receive endless requests with regards to 'Gluten Free' pasta recipes, so I thought it was about time I experimented with a range of new flour's and developed some recipes with a difference, that I am able to share as well as [...]
Fava bean flour farfalle with pan-fried tomatoes & pinenuts (Hodmedod’s flour)
A beautiful shape with many names, Farfalle can also be known as butterflies, bows and angel wings. All delicious regardless of name. A great shape to make that is relatively easy to master if you are new to pasta making. The rhyme I always sing quietly when I teach students [...]
Fresh egg yolk raviolo with browned butter & sage – Using ‘Hodmedod’ pea flour
I could without fail eat a large, fresh egg yolk raviolo every day of the week, to be fair as long as I could enjoy a bowl of pasta dried or fresh daily then I'm happy. When making a large raviolo there are a few tips to make sure you [...]
Passatelli in brodo
Passatelli in brodo Nonna Violante (76 years) from Hotel Eliseo in Romagna taught me how to make Passatelli by hand whilst I was on a recent food tour of the area. It’s one of those food memories where if I close my eyes tightly and count to three [...]
Fennel bread – ‘Southern Italian Family Cooking’ by Carmela Sereno Hayes
I simply adore the aroma of fennel. Whether it's a bulb that has been braised in the oven with salt and olive oil or fennel tops that have been chopped and scattered through a salad or pasta dish. However this bread is truly splendid. Sliced and slathered with butter it [...]
Corzetti by Filippo Romagnoli – Master Craftsman – Corzetti Maker
I'm incredibly lucky to have met a fantastic, passionate and creative 'Master Craftsman's' named Filippo Romagnoli through social media channels. His passion for his craft, art and understanding instantly caught my attention. He a craftsman in his own right and me a simple pinny wearing disciple who simply makes, cooks and [...]
Italian sausages with lentils – A taste of Umbria.
Serves: 2, Prep time: 10 minutes, Cooking time: 1 hour 30 minutes Glug of olive oil 2 banana shallots, peeled, chopped 2 garlic cloves, peeled, chopped 125ml red wine 4 Italian sausages 1 400g tin plum tomatoes 1 pint chicken stock Handful of celery leaves, chopped 1/2 tsp dried marjoram [...]